Mac 3: GLUTEN FREE! Roasted Garlic & 4-Cheese Mac
#61: You committed to gluten-free to a really complicated recipe. #SCP
This wasn’t just a “solve with rice noodle” situation. This was a roux and breadcrumbs problem…
But it turned out pretty good! it was WAY yum.
3 T butter
7oz. Gluten free Panko, like Ian’s
1 1/2 fresh chives, chopped
1 head roasted garlic
4C assorted cheeses
1/2 C parmesan cheese
16 oz. pasta of your choice. We used 1 1/2 packages of Schar fusilli
2. You can roast the garlic ahead of time or nah… I forgot. Anyways, short version: Lob the top off, drizzle with oil and S&P, wrap in foil, bake for 30 min at 400 or so. BOOM. Mash up together and squeeze all the cloves out. YUM. I do confess to eating some right then and there.
3. Prepare noodles according to the package. Drain and set aside. (I just left in the colander
4. Melt 4 T. butter in pan, with cornstarch. when bubbly, add milk and bring to a boil. Mix in cheese. I used about 3 1/2 C. sharp cheddar, 1/2 C. white raw milk mild cheddar, 1/4 C. leftover Feta I had in the fridge (probably not the best cheese to use, since it’s crumbly. But it worked. When it gets saucy, add the pasta back in. Then mix in Parmesan cheese. S&P to taste!
5. In a buttered 9×13 pan, pour pasta in. It will be soupy – this is okay! The breadcrumbs soak up a lot of the sauce. Put in the 400 degree oven until bubbly. It’s all cooked and hot so you can do this however long you like.